Steak grillé et glaçage bleuets-balsamique
avec asperges, poivrons et pommes de terre rôties
La confiture de bleuets est le complément parfait du vinaigre balsamique - la combinaison sucrée et acidulée est hors du commun comme glaçage pour le faux-filet. Des asperges et des poivrons grillés ainsi que des pommes de terre rôties complètent ce souper qui met en valeur la saison des grillades dans toute sa splendeur.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steaks de haut de surlonge
2 pièce(s)
Pomme de terre Russet
227 g
Asperges
1 pièce(s)
Poivron
7 g
Persil
2 pièce(s)
Confiture de bleuets
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
10 g
Mélange d'épices de Montréal
(Contient: Moutarde Peut contenir : Sésame, Soya, Noix, Blé, Lait, Arachides, Sulfites)
1 pièce(s)
Gousses d'ail
2 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Lait, Arachides, Sulfites, Triticale)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Steak Spice, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then halve pepper.
- Trim and discard bottom 1-inch from asparagus.
- To a plate, add asparagus, peppers and 1/2 tbsp (1 tbsp) oil. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then toss to coat.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- In a small non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add garlic, blueberry jam, balsamic vinegar and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring constantly, until jam melts and glaze thickens. Season with salt and pepper.
- Remove from heat. Set aside.
- Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice and salt. Drizzle steak with 1/2 tbsp (1 tbsp) oil.
- Gather steak, the plate with asparagus and peppers, a clean plate for cooked steak, a piece of foil and any grilling tools, then head out to grill!
- To one side of the grill, add steaks. Cook steaks for 4-6 min per side, flipping once, until cooked to desired doneness.** (NOTE: Grill edges of the steak for 30 sec to render any excess fat, if desired).
- Meanwhile, to the other side of the grill, add aspagragus and peppers. (TIP: Arrange asparagus spears perpendicular to grill grates to keep them from falling through!) Close lid and grill veggies for 3-5 min, flipping once, until tender-crisp.
- Return to same plate.
- To the baking sheet with potatoes, add half the parsley. Toss potatoes and parsley together.
- Cut peppers into 1/4-inch slices.
- In a medium bowl, whisk together remaining parsley, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Add peppers and asparagus, then toss to coat.
- Thinly slice steak.
- Stir any steak resting juices into the glaze.
- Divide roasted potatoes, grilled vegetables and steak between plates.
- Spoon blueberry-balsamic glaze over steak.
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook the ribeye steak.
